Pan-fried Trout with Chanterelle Mushrooms

Pan-fried Trout with Chanterelle Mushrooms

The sweet, mild flavors of both rainbow trout and chanterelle mushrooms are a natural combination.
Combining fresh and dried mushrooms is a neat trick that adds a big boost of flavor. Sure, you can buy mushroom powder, but it's not that hard to make it yourself.

If fresh chanterelles are out of season or otherwise unavailable, substitute fresh hedgehogs or other fresh mushrooms.

Cut the fresh mushrooms into 1/8th inch slices. Melt the butter in a large saute pan over medium heat. Add the mushrooms and 1/8 tsp of the leftover mushroom powder/flour mixture. Cook the mushrooms, stirring frequently. The mushrooms will release their moisture as they cook. Contintue cooking until they are tender and any liquid has reduced and thickened. Add salt and pepper to taste, remove from the heat and set aside.

Heat a large frying pan (big enough to hold both trout without crowding) over medium high. Add enough oil to cover the bottom of the pan 1/8th inch deep. When the oil is hot, carefully add the trout to the pan. Reduce the heat slightly and cook the fish for about 4 - 5 minutes, or until the skin is browned and crisp. Carefully turn each fish and cook the other side. Remove the trout to warm plates and spoon the chanterelle mushrooms along side. Garnish with chopped fresh parsley if desired.

Chanterelle Mushroom Powder

Carefully brush any visible dirt or debris off the dried chanterelle mushrooms. Place the mushrooms on a cooking sheet or baking pan and place into a 200 degree oven for 15 to 20 minutes. Remove the mushrooms from the oven and allow to cool briefly. Break the mushrooms into small pieces and place them into a grinder or food process. Grind or process the dried mushroom pieces until very fine. Pour the powder through a fine mesh strainer and put into an airtight container. Return any large pieces to the grinder and process again.